Ingredients :
1 lb white fish fillets (cod, halibut, or tilapia)
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tbsp ginger, minced
1 tbsp red curry paste
1 can (14 oz) coconut milk
2 cups chicken or vegetable broth
1 tbsp fish sauce
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Directions
Prepare Fish:
Pat fish fillets dry with a paper towel, season with salt and pepper, and set aside.
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft, about 3-4 minutes. Add garlic, ginger, and curry paste, cooking for another minute until fragrant.
Add Liquid:
Stir in coconut milk and broth. Bring to a simmer.
Simmer Fish:
Gently add the seasoned fish fillets to the simmering soup. Cook for 8-10 minutes until the fish is cooked through and flakes easily with a fork.
Season Soup:
Stir in fish sauce and lime juice. Taste and adjust seasoning with salt, pepper, or more lime juice as needed.
Serve & Garnish:
Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra citrusy kick!
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes
Servings : 4
Calories : 340 kcal per serving
